Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Lentil, Potato & Spinach Curry (Garam Masala)

Share
avatar
Lobo
Moderator
Moderator

Posts : 21700
Thanked : 1005
Join date : 2013-01-12

Lentil, Potato & Spinach Curry (Garam Masala)

Post by Lobo on Mon 18 Jan 2016, 11:16 pm


Lentil, Potato & Spinach Curry (Garam Masala)

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 4
This vegetarian curry gets a boost of spicy sweetness from the classic Indian seasoning known as garam masala, whose name comes from the Hindi garam (“hot”) and masala (“mixture”). The spice medley, whose components vary from region to region, actually imparts only mild heat, as the word garam refers to the intensity of the spices and not the heat.



  • Printer Friendly Version






  • 35

Ingredients:


  • 1/3 lb. green lentils, picked over
  • 2 Tbs. canola oil
  • 1 large yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 tsp. garam masala
  • 2 large red-skinned potatoes, cut in 1-inch cubes
  • 2 packed cups baby spinach
  • Salt and freshly ground pepper, to taste
  • Steamed white or brown basmati rice for serving
  • 1/4 cup plain yogurt


Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

Directions:

In a saucepan over medium-high heat, combine the lentils and 2 cups water. Bring to a boil, reduce the heat to medium-low, cover and simmer until the lentils are tender and the liquid has been absorbed, 30 to 35 minutes. Set aside.
In a heavy-bottomed saucepan or Dutch oven over medium-high heat, warm the oil. Add the onion and sauté until browned, about 8 minutes. Stir in the garlic and garam masala and stir until the spices are toasted and fragrant, about 1 minute.
Add the potatoes, cooked lentils and 1 cup water. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, until the potatoes are tender, about 10 minutes. Stir in the spinach and cook until it wilts, about 2 minutes. Season with salt and pepper.
Spoon the rice into bowls and top with the vegetable curry. Garnish with the yogurt and serve. Makes 4 servings
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).

    Current date/time is Thu 23 Mar 2017, 5:09 pm